Mix all of your dry ingredients in a large pot (you will need some room to work your eventual dough). Add your chocolate chips and evenly distribute. Create a well (a deep indentation to the bottom of your pot-kind of like the center of a volcano). Add your liquified Crisco and buttermilk and mix well. Like really well. It is a very dry dough and for such a big batch that you need to continually make sure you are getting all the dry ingredients at the bottom of your pot worked into your dough.

Roll dough into smooth balls, just like you would a meatball, slightly larger than an inch in diameter. It takes a while, so don't rush it.

Bake cookies on ungreased cookie sheets for 8-10 minutes and allow to cool. When cooled, place nicely on a flat surface covered by wax or parchment paper. You are best off using multiple cookie sheets as you will be doing several batches of the cookies. Space them out so you can ice them later and find a space big enough to have a whole lot of cookies (multiple surfaces may be necessary).

In a bowl, mix confectioner's sugar and milk until you get a good constancy for a glossy icing. Don't make it too thick, it should still be drippy. Add more sugar to thicken it and milk to think it out some. Dip your cooled cookies, on the round side into your goo and place them back on the paper. Allow the icing to harden.

You can either plate and serve or put them in a large freezer bag, freeze and only take out when you're ready to serve. Serving frozen can make for a better bite.Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post

Mark these look SO good! I love the name, even though they throw you for a second.

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The CrOOK BOOK is a collection of recipes that I've lifted from other sources and other chefs/cooks. The recipes have been changed or tweaked to suit my own liking with successful results and are ready to be followed by you.